Sponge Kisses
- Reviews 2
Ready In: 22 mins
Yields: 10 kissees
Ingredients
- 85 g flour
- 85 g cornflour
- 1 teaspoon cream of tartar
- 3⁄4 teaspoon baking soda
- 4 eggs, separated
- 180 g caster sugar
- 3⁄4 cup raspberry jam
- 1 cup whipping cream, for filling
- 2 teaspoons icing sugar
- 1 teaspoon vanilla bean paste
- 3 tablespoons icing sugar
Directions
- Heat the oven to 200°C Line a baking tray with baking paper.
- In a bowl double sift the flours, cream of tartar, baking soda. Set aside.
- Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks.
- With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time.
- Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated.
- Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool.
- Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake.
- Set aside for 2 hours. When ready to serve sprinkle with icing sugar.
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